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Vegan Crispy Tofu With Sweet and Sour Sauce Recipe

Crispy Tofu With Sweet and Sour Sauce

With so many ways to prepare and enjoy tofu, you're not going to want to skip out on this delicious recipe for crispy tofu with a sweet and sour sauce. Comforting, chewy, and delightful when enjoyed with a side of rice, served atop a salad, or thrown into a noodle soup—this recipe is perfect any time of day or year!
Course Side
Cuisine asian
Keyword air-fried tofu recipe, asian tofu recipe, crispy tofu, sweet and sour sauce
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 107kcal
Author Maria Gureeva


  • 1 10-ounce block extra-firm tofu, drained, pressed, and cut into triangles (283 grams)
  • 2 teaspoons sesame oil (10 ml)
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1 1-inch piece ginger, grated
  • 1 medium carrot peeled and chopped into matchsticks
  • 3 tablespoons tamari or soy sauce (45 ml)
  • 2 tablespoons maple syrup (30 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • Juice of ½ of a lemon
  • 1 tablespoon tomato paste (16 grams)
  • ¼ cup water (60 ml)
  • 1 tablespoon cornstarch (8 grams)
  • 2 tablespoons sesame seeds (18 grams)
  • Chopped scallions for garnish


  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the tofu triangles on the lined baking sheet and bake for 12 to 15 minutes, until a light brown color.
  • Meanwhile, heat the sesame oil in a nonstick frying pan over medium-high heat. Add the onion, garlic, ginger, and carrot, sautéing for 4 to 5 minutes, until the vegetables soften and the onion is translucent.
  • Make the sauce by stirring together the tamari (or soy sauce), maple syrup, rice vinegar, lemon juice and tomato paste. In a separate bowl, whisk together the water and the cornstarch.
  • When the baked tofu is done, add it to the frying pan and fry it for 5 minutes, rotating each triangle frequently. Then, Pour the sauce into the frying pan and stir well to coat all the tofu triangles. Allow to simmer lightly for 2 to 3 minutes, then pour in the cornstarch slurry and continue to stir until the sauce thickens.
  • During the last minute of cooking, stir in the sesame seeds, garnish with scallions and serve with a side of your choice.


It’s important to get as much water as possible out of the tofu. Depending on the brand you use, pressing may be necessary. You can also freeze it overnight to get a firmer and chewier texture.


Calories: 107kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 800mg | Potassium: 204mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2610IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg